QUINOA ASPARAGUS RECIPE RECIPES

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QUINOA AND ASPARAGUS RECIPE - FOOD.COM



Quinoa and Asparagus Recipe - Food.com image

Make and share this Quinoa and Asparagus recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 (5 5/8 ounce) box quinoa, Seeds of Change tomato basil blend, 5 . 6 oz
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
2 tablespoons parmesan-romano cheese mix, grated
1/4 teaspoon dried marjoram or 1/4 teaspoon thyme leaves
1/8 teaspoon pepper

Steps:

  • Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
  • Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
  • *For softer grains increase broth and cooking time.

Nutrition Facts : Calories 238.6, FatContent 9.1, SaturatedFatContent 4.4, CholesterolContent 17.1, SodiumContent 114.8, CarbohydrateContent 32.2, FiberContent 4.9, SugarContent 2.7, ProteinContent 8.5

QUINOA, ASPARAGUS, AND FETA SALAD RECIPE | ALLRECIPES



Quinoa, Asparagus, and Feta Salad Recipe | Allrecipes image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad    Grains    Quinoa Salad Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 16

1?½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
? cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1?½ teaspoons Dijon mustard
freshly ground black pepper to taste

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, CarbohydrateContent 23.4 g, CholesterolContent 16.8 mg, FatContent 13 g, FiberContent 4 g, ProteinContent 8.9 g, SaturatedFatContent 3.8 g, SodiumContent 346.1 mg, SugarContent 5.7 g

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